So-Easy Skillet Frittata

So-Easy Skillet Frittata

Made  times

"This creamy, cheesy frittata makes a tasty breakfast or a quick and simple dinner."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


servings 251 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 251 kcal
  • 13%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 239 mg
  • 80%
  • Sodium:
  • 546 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. Preheat oven to 400 degrees F. Beat eggs and cream cheese spread with wire whisk until well blended; set aside. Spray 10-inch ovenproof nonstick skillet with cooking spray. Add peppers to skillet; cook and stir 2 minutes or until crisp-tender.
  2. Add bacon to cream cheese mixture along with 3/4 cup of the shredded cheese and the cilantro; stir until well blended. Add to ingredients in skillet; stir. Cover skillet with lid. Reduce heat to low; cook 6 to 8 minutes or until egg mixture is almost set in center. Remove lid. Place skillet in oven.
  3. Bake 5 minutes or until center is set. Remove from oven. Top with remaining 1/4 cup shredded cheese; cover with lid. Let stand 2 minutes. Loosen frittata from side of skillet with spatula; slide onto serving plate. Cut into wedges to serve.


Most helpful
Most positive
Least positive

I liked it. I changed the veggies to potatoes and mushrooms. Next time I'll use whipped or soft cream cheese (or take it out of the fridge early to soften it) so it will mix with the eggs bett...

Loved it!

I liked this recipe....with a few changes, I am not a big fan of cilantro but I do like I left out the cilantro and I added some green canned chilies, and sauted onions in olive oil an...

It was so good that we ate too much of it very quickly and may not make again too soon because of that. It also stuck to my pan so it came out in pieces but that's probably the fault of my pan.

Other stories that may interest you